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–+ servings
Cozy Ham Casserole

Cozy Ham Casserole

Master the Oreo ice cream drip cake recipe. Step-by-step guide for this chocolate dessert with creamy layers. Serve at celebrations like the Cozy Ham Casserole.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling/Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 people
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs at room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream plus more if needed
  • 1 tsp vanilla extract
  • 1 cup crushed Oreo cookies about 10-12 cookies
  • 2 cups Oreo ice cream or your favorite flavor, slightly softened
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream for the drip
  • 1 cup whipped cream for topping
  • extra cookies Oreo cookies for decoration
  • to taste chocolate syrup for decoration

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls (large and medium)
  • Electric hand mixer or stand mixer
  • Whisk and spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Create a well in the center, then add eggs, milk, oil, and vanilla. Mix until smooth.
  4. Carefully pour in boiling water and mix until combined.
  5. Divide the batter evenly between prepared pans and bake for 30-35 minutes.
  6. Allow cakes to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. For the frosting, beat softened butter until creamy, then gradually add powdered sugar and beat until fluffy.
  8. Fold in crushed Oreos into the frosting mixture.
  9. Place one cake layer on a serving plate, spread softened ice cream over it, then top with the second layer.
  10. Frost the entire cake with Oreo frosting and freeze for 20 minutes.
  11. To make the drip, heat chocolate chips and 1/4 cup heavy cream in the microwave until smooth.
  12. Cool slightly, then pour over the top and edges of the cake, allowing it to drip down.
  13. Decorate with whipped cream, Oreos, and chocolate syrup.

Nutrition

Calories: 520kcalCarbohydrates: 66gProtein: 6gFat: 26gSaturated Fat: 15gCholesterol: 60mgSodium: 290mgPotassium: 250mgFiber: 3gSugar: 46gVitamin A: 7IUCalcium: 8mgIron: 5mg

Notes

This cake can be made ahead of time; freeze the layers and assemble later. Use different ice cream flavors for customization: mint chocolate chip, cookies and cream, or vanilla bean are all great choices! Store in the freezer for up to 2 weeks; it actually tastes better as the flavors meld. For easy serving, let it sit at room temperature for 10-15 minutes before slicing. If your frosting becomes too thick, add more heavy cream one tablespoon at a time until smooth.
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